Glossary A-B

A

a
la mode - Pronounced (ah lah MOHD). A
French term that means "in the manner (or style) of". The French
use this term when referring to the method or style in which a dish is
prepared or garnished. However, the term has also been
Americanized and refers to having a scoop of ice cream with a slice of
pie.

Afternoon Tea/English Tea
Party -
Afternoon Tea did not exist before the 19th century. It
wasn't until Anna, the seventh Duchess of Bedford, asked for tea and
light refreshments in her room one afternoon, around 1830, that the
ritual began. The Duchess enjoyed her 'taking of tea' so much that
she started inviting her friends to join her. Before long having
elegant tea parties was very fashionable........More
on Afternoon Tea/English Tea Party

Almond -
Almonds are the
nutmeat found inside the pit of the dry fruit on almond trees.
Almonds are the number one ranking nut crop in the United States and
grown in the State of California. Worldwide, they are cultivated
in Australia, South Africa, Asia, Sicily and France. Ivory-colored
with a pointed, oval shape and smooth texture; almonds come in sweet and
bitter forms....More on Almonds

Almond Paste -
Almond paste is a combination of equal parts ground blanched almonds and
sugar, mixed with glucose, corn syrup or egg whites. It is pliable with
a sweet almond flavor and grainy texture. Sold in cans or tubes, I
recommend using the can variety as it has a superior taste. Almond
paste is used in pastry making and confectionery to cover cakes and
pastries, as well as forming into different shapes and figures.
Unused portions should be wrapped in plastic and refrigerated or else
frozen.

Amaretti Cookies
-
Pronounced am-ah-REHT-tee. Amaretti is the Italian name for
macaroons, which means little bitter things. Crisp and crunchy on
the outside and soft inside, these small domed shaped cookies originated
in Venice Italy during the Renaissance period. Consisting of
ground almonds or almond paste, sugar, and egg whites that can be
flavored with chocolate or liqueurs and two baked cookies can be
sandwiched together with ganache, buttercream or even jam. Often
served with a sweet dessert wine , liqueurs or ice cream. Can also
be ground up and added to desserts (trifles) to give them added texture
and flavor. Amarettini are miniature Amaretti cookies. ....Recipe
for Amaretti

Angel Food Cake -
Sometimes referred to as Angel Cake and because of its airy lightness is
said to be the "food of the angels". This cake has no egg yolks,
fat, or artificial leavener so it relies totally on stiffly beaten egg
whites for leavening. Its sole ingredients are egg whites, cream
of tartar, sugar, flour, salt and flavoring (such as extracts)........More
on Angel Food Cake.......Recipe
for Chocolate Angel Food Cake

Apple Brandy
- A brandy made from distilling apple cider. France is well known
for its apple brandy Calvados. In the States it is known as
Applejack.

Apples
- Apples originated in Western Asia but are now grown in temperate
climates throughout the world where there are warm days and cool nights.
The different varieties of apples range in the thousands with each
having its own unique color, shape, texture and flavor. When
choosing apples look for well-colored, firm apples with a fresh, never
musty, smell. Apples should be smooth and free of soft spots, bruising,
or holes.....More on Apples

B

Bain Marie or Water
Bath - Bain Marie
(pronounced BAN-mah-REE) means "Marie's bath" in French and is the
French term for water bath. Some delicate foods, such as custards,
mousses, cheesecakes, sauces, puddings, need a gentle, moist and
constant insulated heat that is away from the intense direct heat of the
oven or stove. A Bain Marie accomplishes this task.

This technique
starts with a large shallow pan (usually a roasting pan of some sort)
that is big enough to hold a smaller pan, bowl, or dish(es) filled with
a delicate food. If you are baking several small individual
dishes, say individual soufflés, it is best to first line the large
roasting pan with a folded clean dish towel. This prevents the
dishes from moving around while they bake. Also, if using a
springform pan, first wrap aluminum foil around the outside of the pan
to prevent any leakage when it is placed in the Bain Marie. Once
you have placed the smaller dish inside the large roasting pan,
carefully pour warm to hot water into the larger pan until it reaches
about halfway up the outside of the smaller dish containing the food.
This is then placed in the oven and this technique prevents the delicate
food from burning, drying out, or curdling. Occasionally check the
water level during the baking time, adding more hot water as necessary.

Bake Blind - If you
have a filling that does not need to be baked, or a very juicy berry
filling, or one that does not need much baking, it may be necessary to
pre-bake or "bake blind" the unfilled pie or tart shell. This may
involve either partial or complete baking of the shell. This is
done by first rolling out your pastry and placing it in your tart or pie
pan. The bottom of the unbaked shell is usually evenly pierced
with the tines of a fork. The unbaked shell is then lined with
aluminum foil or parchment paper which is weighted down with rice, beans
or pie weights. This lining and weighing down of the shell will
prevent the shell from "puffing up" while it bakes. The shell is
then placed in the preheated oven and baked until set. The weights
and lining can then be removed and, if necessary, the shell is further
baked until it is brown and crisp. Once cooled, the shell can be
glazed with an egg white, apricot preserves or even melted chocolate to
prevent the filling from seeping into the pie shell and making it soggy.
The filling is placed in the prepared shell and further baked if called
for in your recipe.

Baking
- Defined as cooking food in an enclosed space, usually an oven, with
dry heat. Over time the term baking has come to encompass those items
made with flour i.e. breads, cakes, cookies, etc. The term 'roasting' is
used when cooking meat and poultry. Some countries, such as
France, have further divided baking into "breads" and "sweet and savory
pastries".......More on Baking

Baking Powder/Baking Soda
- Both baking powder and baking soda are chemical leavening agents that
cause batters to rise when baked. The leavener enlarges the
bubbles which are already present in the batter produced through
creaming of ingredients. When a recipe contains baking powder and
baking soda, the baking powder does most of the leavening........More
on Baking Powder/Baking Soda

Batter - The terms 'batter' and 'dough' are oftentimes
used interchangeably as the main difference between the two is only in
their consistencies. That is, a batter is thinner in consistency
than a dough. The name 'batter' comes from the French word 'battre'
meaning 'to beat'.

This uncooked, semi-liquid, pourable mixture whose
main ingredients are flour, eggs, and milk and oftentimes includes
sugar, butter, and a flavoring is used not only to make breads and
pastries but as a coating for foods that are to be deep fried.
Preparing batters involves combining the flour with the liquid until a
smooth mixture is achieved. How thick the batter is depends on its
use i.e. thick batters for cakes, quick breads, and some fried foods;
thinner batters for pancakes, crêpes, waffles, and
puddings.

Batterie de
Cuisine - Pronounced 'bat-TREE duh kwih-ZEEN'.
French term meaning 'the complete set of kitchen utensils'. This
includes, but not limited to, pots and pans, bakeware, cookware, knives
and all other equipment and utensils for cooking and the making of
desserts, pastries, and confections.

Beat
- Whether done using an electric mixer or by hand with a fork, spoon, or
whisk, to 'beat' is to vigorously mix, blend, or stir a mixture in a
circular motion. This technique changes the consistency of the
ingredient(s), from the smoothing, mixing and aerating the ingredients
for a cake batter, to incorporating air into egg whites or sweet cream.
Rule of Thumb - 100 strokes by hand will equal about one minute with
an electric mixer.

Bienenstich (Bee Sting
Cake)
- Originally a German yeast cake that is also known as Bee Sting.
The story goes that a baker made the cake with a honey topping that
attracted a bee which stung the baker. The original cake had a
yeast base that was filled with a custard and frosted with honey,
butter and almonds.

Biscotti
- In North
America, biscotti is used to describe a long, dry, hard twice-baked
cookie with a curved top and flat bottom designed for dunking into wine
or coffee. The name biscotti is derived from 'bis' meaning twice
in Italian and 'cotto' meaning baked or cooked. Biscotti is said
to have originated during Columbus's time and credited to an Italian
baker who originally served them with Tuscan wines. They became so
popular that every province developed their own flavored version........More
on Biscotti

Biscuit
-
European name for various types of sponge cakes and is pronounced "bees
KWEE". A light and airy cake that contains three basic
ingredients: room temperature eggs, sugar, and flour and is leavened
solely by the air beaten into the eggs......More
On Biscuit/Sponge

Biscuits -
In Britain "biscuit" refers to a flat cookie
or cracker. In the United States "biscuit"
means a small quick bread. Biscuits are made with flour, butter,
baking powder, milk, eggs, and a small amount of granulated white sugar.
Biscuits should be light and flaky with a golden crust. They are
best served warm from the oven with butter. When the sugar content
of a biscuit recipe is increased, biscuits then become scones....Recipe
for Biscuits

Blend or Blending
- A technique where two or more ingredients are combined so they are
smooth and equally distributed throughout the mixture. A spoon,
fork, rubber spatula, whisk, electric mixer with paddle attachment, food
processor, blender, or even your bare hands can be used for this
technique. Blending differs from beating in that its sole purpose
is to combine the ingredients, not to incorporate air into the mixture.

Blueberries
- Most of the
blueberries sold in grocery stores are cultivated. When choosing
blueberries look for firm, plump, fragrant, dark blue berries with a dusty white
bloom. The white bloom is the blueberry's natural protection against the
sun and is a sign of freshness. Always check the underside of the
container for any wet spots or staining. Discard any soft, moldy, or
crushed berries....More on Blueberries

Bombe -
(Pronounced BAHM).
It is the name given to a frozen dessert consisting of
layers of ice cream or sherbet that are placed in a round or cylindrical
mold. Each layer is first softened and then spread in the
mold, one layer at a time, before the next layer is added. The
original bombe was spherical in shape but today any shape mold can be
used. A true bombe has outer layers of ice cream and/or sherbet
but to be a true bombe the inside should contain a soft filling, not an
ice cream. Custard, sherbet, and mousse are some popular fillings
to which fruits (fresh or dried), nuts, spices, alcohol can be added.
Some bombes (Baked Alaska being the most famous) are covered with an
Italian meringue which is browned before serving. A layer of
sponge cake is sometimes placed on top of the layers of ice cream and
sherbet before unmolding to act as a platform for the dessert.....Recipe
for Watermelon Bombe

Boston Cream Pie - The name Boston Cream Pie is believed to be a
misnomer as it really is a cake. Maybe it was due to the fact that
in New England the colonists used to bake cakes in pie tins as most
people only had pie pans not cake pans. The first reference to
Boston Cream Pie was when a New York newspaper in 1855 ran a recipe for
a 'pudding pie cake'. The recipe, however, had a powdered sugar
topping not the chocolate glaze it now has. In 1856 a man named
Harvey D. Parker opened a restaurant called the Parker House Restaurant
in Boston. On the menu he had a version of the 'pudding pie cake'
but it had a chocolate glaze not the powdered sugar topping in the
original recipe. This is the version that is popular today and the
name 'Boston Cream Pie' probably is a combination of the original
'pudding pie cake' recipe and the fact that Boston is the place where it
become popular. Boston Cream Pie
consists of two layers of sponge cake with a filling of vanilla pastry
cream. You can either top the cake with a simple
dusting of confectioners sugar or
else a chocolate glaze.

Brandy
- Alcohol distilled from wine or fermented fruit juice (eau-de-vie).
Brandy comes from the Dutch word 'brandewijn' which means 'burnt' or
'distilled' wine. The finest brandies, distilled from wine, are
the French Cognac and Armagnac. They are distilled under very
strictly controlled methods and are aged in oak casks which gives them a
mellow flavor and a wonderful caramel color. They are labeled: E -
extra special, F - fine, M - mellow, O - old, P - pale, S - superior, V
- very, and X - extra. So a bottle that is labeled VSOP means
'very superior old pale'. Besides the eau-de-vies, the word
'brandy' includes 'Marc' and the Italian 'Grappa' which are both
distilled from the residue of grapes after they have been pressed for
wine. They tend to have a harsh and pungent taste. Likewise,
an eau-de-vie that is labeled 'eau-de-vie de marc de cider' is made from
the residue of cider after being pressed. Calvados is the world's
finest apple brandy and is a French brandy made from the apples of
Normandy. Applejack is an American apple brandy. Brandies
are used to both flame and flavor food. They are used in desserts,
pastries and confections. Cognac is wonderful in flavoring
chocolates. See also eau-de-vie
and liqueurs.

Brandy Snaps
-
They are thin, crisp, wafer-like spice cookies that are quickly rolled
around the handle of a wooden spoon into a tube or cone shape
immediately after baking. This must be done while the cookies are
still warm and pliable. Once the rolled cookies have cooled they
can be filled with flavored whipped cream, buttercream or ice cream.
Brandy snaps come from the French gaufres or wafers of the 14th century.

Brazil Nuts - Their
soft, ivory-colored nutmeat is covered in a thin brown skin that is
enclosed in a three-sided hard, dark brown, roughly-textured shell.
With their sweet, soft, buttery flavor (a little like coconut) they are
good to eat by hand or in desserts and pastries.....More
on Brazil Nuts

Bread Pudding -
Bread Pudding, first known as a "poor man's pudding", is an old
fashioned dessert that has been popular in England since the 13th
century. Unlike the bread puddings of today where breads are
sometimes made specifically for making the puddings, it was once made as
a way to use up any stale bread that was hanging about. The stale
bread was moistened by soaking the bread in water and then squeezing out
the excess water. Sugar, spices and other ingredients were then
added. Today, bread puddings are made with either fresh or
stale bread (brioche, challah, croissant, panettone, french, Italian)
that is soaked in a rich mixture (custard) of milk (or cream), eggs,
sugar, vanilla, and spices. Nuts, zests, candied or fresh fruit
can also be added....More on Bread Pudding

Breads or Loaves
- a thick batter that is a cross between a cake and a bread. Can
be sweet or savory. Baked in a rectangular baking pan
available in many sizes and is fully baked when a toothpick inserted in
the center comes out clean. e.g. banana bread, cornbread.

Breakfast - Defined as the first meal of the day and literally means, breaking
the fast of the night. It was during the 15th century that certain
foods were created and served only at breakfast and this tradition
continues even today.
Today the foods eaten at home for breakfast have a lot to do with
convenience as people do not have the time to make and eat a leisurely
breakfast. Bread-like items are popular breakfast foods during the
workweek: bagels, muffins, scones, cereal or muësli,
with a cup of tea or coffee. Weekends are when the so-called "big
breakfast" or "English breakfast" is served where eggs take center stage
as well as bacon, sausages, tomatoes, toast, jams and preserves.

Scotland and Ireland
- baps (a soft roll that contains butter or some other type of fat
to produce a tender baked good.)

England
- crumpet (a perforated pancake-type baked good made with yeast
and cooked on a griddle in a ring mold.)

Spain
- churros (a deep-fried sweet dough, much like a doughnut, that is
coated with confectioners' sugar or a cinnamon/sugar mixture when
still hot.)

Brownies - Brownies are classified as a bar cookie
and are a cross between a cake and a cookie. Their origin is
somewhat sketchy but they have been enjoyed in the United States since
the 19th century. The name "brownie" refers to their dark brown
color. That intense chocolate flavor is what sets the brownie apart from other
cookies.....More on Brownies

Buche de Noel (Yule Log)
- (Pronounced BOOSH duh noh-EHL) In ancient times, before
Christmas was celebrated, it was customary for large bonfires to be set
as part of Scandinavian Jul (or Yule) festivities celebrating the winter
solstice and honoring the God Thor. After, when celebrating
Christmas took the place of Yule festivities, the tradition of large
bonfires ceased but many countries still celebrated by the cutting of a
tree during this season. The Yule Log, or classic Christmas Cake
as it is also called, probably descended from this traditional as the
dessert is designed and decorated to look like a felled tree log.
Traditionally made with a chocolate sponge (genoise)
cake (baked in a jelly-roll pan) that is filled with a chocolate, mocha
or chestnut buttercream and rolled into a log shape.
It is then frosted with more buttercream that is ridged with a fork or
comb to resemble the bark of a tree. The Yule log can be further
decorated with meringue mushrooms,
marzipan or sugar paste that is colored and cut to resemble holly leaves,
red candies to simulate the holly berries, dusted with confectioners
(icing or powdered) sugar to resemble snow, and other seasonal decorations.

Bundt Pan -
A bundt pan is a fancy tube pan created by an American, H. David
Dalquist, back in 1950. The story goes that a group of Minneapolis
Jewish women from a local Hadassah wanted a better pan for baking their
bundkuchen. They went to Dalquist's company, Northland Aluminum
Products, with their problem and he created a ring shaped tube pan with
fluted sides made from cast aluminum. He named the pan "bundt" (by
adding the letter 't' to the word "bund" which is German for
"gathering") and while sales of this pan were a little slow at first,
they skyrocketed once Ella Helfrich from Texas, used the pan for her
Tunnel of Fudge Cake that won the 1966 Pillsbury Bake-Off contest. The
beauty of this pan is that the inner tube conducts the heat into the
center of the batter so it cooks evenly, which is especially good for
heavy cake batters. It is important to prepare the pan properly so the
cake does not stick to the pan. Before pouring in the batter, butter, or
spray with a non stick cooking spray, all
the creases and folds of the fluted sides, or better yet, use a nonstick
bundt pan. Also, if you are using a dark colored bundt pan, reduce the oven temperature
to 325 degrees F (165 degrees C).Dark colored pans absorb more of the energy coming from the oven
walls so the pan becomes hotter and transmits heat faster than light colored pans.
Reducing the oven temperature slightly will help compensate for this.

Butter - Butter is produced by
churning cream until the fats separate from the liquid (buttermilk) and
the butter is in a semi-solid state. Most butter sold today is
from cow's milk but butter can also be produced from the milk of
buffalo, camel, goat, ewe, and mares. Butter comes in two forms
salted and unsalted (sweet). The characteristics to look for in a
good butter at room temperature are that it is dense with no air
bubbles, should not be lumpy, sticky or brittle, and no sweating......More
on Butter

Butter Cakes
-
Contain fat (butter, margarine, shortening) and rely on a chemical
leavener (baking powder/baking soda) for their rise. They are
flavorful, and have a good texture and volume. The American-style
butter cake evolved from the English pound cake recipe of 1 pound of
flour, 1 pound of sugar, 1 pound of butter, and 1 pound of eggs.
The French called the pound cake "quatre-quarts" which translates to
four-quarters, meaning 1/4 of the recipe is flour, 1/4 sugar, 1/4 butter
and 1/4 eggs. The first pound cakes had no artificial leavener and
volume was obtained through the mixing (aeration) of the batter.
Other examples of butter cakes are the white and yellow cake, coffee
cakes, teacakes, and fruitcakes. Some butter cakes are rich
and flavorful enough to stand alone (fruitcakes, teacakes) or with a
sifting of confectioners sugar or drizzled with a glaze. Others,
layer or sheet butter cakes, taste even better with a layer of
frosting, lemon curd, jam and preserves, nuts, or even ice cream.....More
on Butter Cakes

Buttercream
- Is a name that encompasses a broad range of icings that can differ by
person, city, region, or country. They can be quick or complicated
to make depending on whether they are cooked or uncooked.
Buttercreams may contain powdered sugar, white granulated sugar, whole
eggs, egg whites, egg yolks, unsalted butter, shortening, milk or cream,
pastry cream, fondant, and various flavorings (extract, purée,
chocolate, liqueur). Generally, buttercream is a light and creamy
smooth icing used to fill, frost and decorate (flowers, leaves, etc.)
all kinds of cakes and pastries. Some cooked Buttercreams are meringue-based where unsalted butter is beaten into
firmly beaten egg whites that have had hot sugar syrup added to them.
This produces a rich, yet light buttercream. French Buttercream
contains both whole eggs and egg yolks that have been beaten, to which a
sugar syrup is added and then unsalted butter.
Confectioners' Frosting is an uncooked
buttercream icing that contains powdered (icing) sugar, unsalted butter,
milk and flavoring.

Buttermilk - has
a nice thick creamy texture with a rich tangy buttery taste that makes
baked goods tender. It is now commercially made by adding a
bacteria to whole, skim, or low fat milk. However, in the past it
was the liquid left over after churning butter. You can make your
own by adding 1 tablespoon of white distilled vinegar, cider vinegar, or
lemon juice to 1 cup of milk. Let stand 5 to 10 minutes before
using.

Butter
Tarts - unique to Canada, they start with a
flaky pastry shell that is filled with a sweet mixture of butter, brown
sugar and eggs. Some would compare them (the ones containing nuts
and using corn syrup in the filling) to the American pecan pie or even
the British treacle tart, although history neither confirms nor denies
this....Recipe for Butter Tarts

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